Roasted Bell Pepper Soup Recipe – Not Enough Cinnamon (2024)

FAQs

What to do if your soup is too peppery? ›

By adding sweetness to your dish, you can essentially trick the taste buds into forgetting about the extra pepper. The sweetness comes in many forms, so before you reach for the sugar, think about what would go best with your particular soup. You can add granulated white sugar or honey to your soup.

Adjust the flavor with dairy.

Sour cream, yogurt, ghee, butter and milk can all neutralize the pepper flavor, depending on the dish. Mix in a small amount of a dairy and see if you taste a difference.

Place peppers cut-side down on parchment paper. (Alternatively, rub a small amount of olive oil on the sheet tray.) Place pan in the oven for about 30 to 40 minutes, until the skin is blistery and charred. Don't be impatient here: If the skin isn't blistery enough, the peppers will be difficult to peel.

Sweet Defeats Heat

Adding something sweet to a too-spicy dish is another great way to reduce spiciness. A sprinkle of sugar or honey should do the trick. Or add a touch of sweet ketchup. If it's a tomato-based sauce, stir in a little more tomato sauce and maybe a touch of sugar.

Dilute the dish.

If you have over-seasoned a soup, stew or sauce, you can fix the problem by diluting the dish. Add a splash or two of water and then taste the dish. By adding water, you will cause the overall flavor of your dish to be less intense, but if you have over-seasoned, the results can be positive.

Spices mask bitter flavors, so don't be shy. Add some spicy peppers or powders to your cooking, or sprinkle some onto your dishes for a little bit of extra heat. Black pepper in particular has compounds that counteract bitterness. Some other great spices include cayenne, red pepper, paprika, and chili powder.

How do you get the bitter taste out of red pepper soup? Sometimes red bell peppers have a bitter taste if they are removed before they fully ripen. Seasoning the peppers and roasting them usually cooks the bitterness right out.

Sweetness: From sugar, honey, fruits or otherwise, sweetness will counteract bitter and sour flavours. It can also be used to cut down the heat of a particularly spicy meal. Saltiness: Salt plays two very important roles in flavouring a dish. Firstly, it balances against bitterness.

Why do you roast peppers? Roasting, charring or blackening peppers brings out layers of flavours that will take your dishes to the next level. The flesh of the veg becomes super-soft and sweet, making it perfect for blitzing into sauces, soups and dips.

Some say don't. It's a waste of time, and it discards important nutrients others claim a peeled bell pepper or tomato tastes better. I find peeling releases the flavor faster and improves the taste in most sauces and, facilitates digestion. Peeling isn't all that difficult.

Does adding potato reduce spice? ›

Bulk up the Recipe to Dilute the Spice

Protein can help thin out the spicy ingredients as long as they haven't been preseasoned with the same heat-building ingredients. Starches like potatoes, rice, pasta, and bread work to soak up and diffuse spiciness without adding distinct flavors that may alter the recipe.

If using an electric oven or there is no flame, place baking sheet on the middle rack. Roast peppers for 40 minutes, turning at least once during cooking using sturdy tongs (if peppers are sliced in half no need to turn, just rotate the baking sheet 180 degrees). They are ready when charred/blackened and blistered.

You can also char them under the broiler in your oven. Since I don't have a gas stove, and I like to be able to see the peppers as they cook, my favorite technique is to pan roast them. All you have to do is place the peppers in a dry pan and turn the heat to medium. As the pan heats up, the peppers will start to char.

Roasted red peppers would add some subtle sweeter flavor and some smokiness depending how you roast it (over grill, wood ... ) But depending on the actual recipe it might just not make a big difference. Also when roasting peppers like that, you will remove the outer skin which is hard to do with un-roasted peppers.